3. Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145˚F, turning often and brushing with glaze, ~25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.

Yields 4 servings. Doubles easily by making 2 tenderloins for 8 servings. You should have plenty of chutney.